reduced fat Cheese cheddar

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reduced fat Cheese cheddar Food Facts

Cheese cheddar, reduced fat food facts

USDA SR27 Database Food #01260 category dairy-egg Food Products
Measurement
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Amount: 1 slice = 21 grams
of CheeseCHEDDAR,RED FAT
9 data points used
Current Multiple = 1
01260
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
65 kcal
 
272 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.85 g
 
4.29 g
 
5.74 g
 
0 g
 
9.3 g
 
0.82 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.018 mg
 
0.3 mcg
 
0 mg
 
0.1 mg
 
0.004 mg
 
0.083 mg
 
0.03 mg
 
0.082 mg
 
4 mcg
 
3.2 mg
 
0.3 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
160 mg
 
0.009 mg
 
0.03 mg
 
6 mg
 
0.007 mg
 
109 mg
 
7.5 mcg
 
13 mg
 
132 mg
 
0.93 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.05 g
 
0 g
 
0 g
 
0 g
 
0.04 g
 
0 g
 
0.01 g
 
Sugar
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.29 g
 
Fat Calories = 38.6 kcals = 59% of total
2.646 g
 
0.154 g
 
0.029 g
nmb/Ω6   0.11:1
0.266 g
Ω6/Ω3   9.17:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
30 mcg
 
30 mcg
 
Vitamin A - IU
110 mcg
 
0.2 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as CheeseCHEDDAR,RED FAT, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 20:5 n-3 (EPA) Ω3 22:5 n-3 (DPA) Ω3 18:2 undifferentiated Ω6 20:3 n-6 Ω6 Lactose Galactose
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression.
Vitamin A, RAE is required for normal vision, gene expression, reduction, embryonic development and immune function Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin D aka Calciferol maintains serum calcium and phosphorus for bone health. Vitamin D (D2 + D3) is included also. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Retinol is present in a significant amount. Fatty acids, total trans Fatty acids, total saturated Cholesterol